Archive for May 7th, 2011

May 7, 2011

Baked Crab Cakes + Spicy Chipotle Sauce

Crab Cakes: (yields 3 palm sized cakes)

  • 1/2 lb jumbo lump crab
  • 2 tbs panko bread crumbs, toasted
  • 1.5 tbs mayo
  • 1 tsp dijon mustard
  • ~ 1 tbs chives
  • ~ 1 tsp parsley
  • garlic salt
  • 1/2 egg, beaten.

Mix crab, mayo, mustard, herbs, and garlic salt and egg in a small mixing bowl. Form into patties and set aside in fridge for 1 hour. Toast panko bread crumbs until golden brown and place in bowl. Preheat oven on 375F. Coat crab cake patties in crumbs. Bake for 10-15 minutes. Serve with dipping sauce.

Chipotle Mayo:

  • 1 chipotle pepper in adobo sauce.
  • 1 tbs of adobo sauce.
  • mayo
  • 1 squeeze of lime.

In a blender, pulse until smooth

I also made those ricotta and fig pizzettes again, and this time I remembered to take pictures! So here you go:

May 7, 2011


Inspired by the well known sandwich of NY’s Kalustyans.


  • 1 part bulgar (soaked in double the volume of boiling water)
  • 3 parts green lentils (NOT french green lentils)
  • onions, caramelized
  • cumin
  • allspice


  • Pita bread
  • hummus
  • greek yogurt
  • cucumber slices
  • tomato slices
  • Mujadara

note: 1 cup lentils and 1/3 cup of bulgar + 2 onions yields > 5 cups of mujadara… I learned the hard way. So unless you have a family of 10 to feed, start with half a cup of lentils and 1/6th of bulgar…

I dont really have a picture of my own. Above photo is curtesy of Serious Eats. Though it tastes darn good, it’s lentil mush after all.  Also,  I don’t like iceberg lettuce, which is what Kalustyans serves with their version of the sandwich, so I used cucumbers for the extra texture. Yum yum.